Italian Sous Chef – Lead a Dynamic Kitchen & Grow

Maestro Hospitality Group; Manly; On-site; AUD 80,000 - 85,000; Full time

Benefits offered by this job

Share of tips

Salary + superannuation

Career progression

Job summary

Maestro Hospitality Group is seeking a Sous Chef for its vibrant Cibaria venue in Manly, offering leadership across multiple kitchen sections and a strong focus on Italian cuisine. You will inspire a large brigade, manage prep and service, and contribute to menu development while maintaining high standards of food safety and presentation.

Bring passion for premium dining, a knack for stock control and labour planning, and a commitment to mentoring junior chefs in a fast-paced, guest-focused

Qualifications

• 1–3 years’ experience in a similar role within premium dining and/or relevant trade qualifications.
• Strong background in Italian cuisine.
• Experience contributing to menu creation.
• Solid understanding of food costs, stock management and labour controls.

Responsibilities

• Lead by example, bringing confidence, organisation and energy to the kitchen.
• Oversee preparation and service, delivering consistent quality, flavour and presentation.
• Contribute to menu development with creativity and respect for Italian cuisine.
• Manage stock, ordering, rostering and labour costs with a sound commercial approach.
• Coach and develop your team, building skills and pride in their work.
• Maintain excellent food safety, hygiene and kitchen presentation standards.

Skills

Leadership

Team management

Food safety

Italian cuisine

Menu development

Stock control

Labour cost control

Communication

Composure under pressure

Kitchen service

Job description

Maestro Hospitality Group is seeking a Sous Chef for its vibrant Cibaria venue in Manly, offering leadership across multiple kitchen sections and a strong focus on Italian cuisine. You will inspire a large brigade, manage prep and service, and contribute to menu development while maintaining high standards of food safety and presentation.

Bring passion for premium dining, a knack for stock control and labour planning, and a commitment to mentoring junior chefs in a fast-paced, guest-focused